Cheese and Chive Soufflé
4 Hot Vegetarian Main Course England British Europe
Cheddar Cheese, finely grated
plus extra for greasing
1 small Onion,
1 tbsp Freshly
1. Preheat the
oven to 180C, 350F, Gas mark 4 and grease a 1L/2pt soufflé dish with
2. Melt the
butter in a pan add the onion and fry gently for a few minutes until soft
and transparent. Sprinkle over the flour, cayenne and mustard and cook over a low heat for 1-2 minutes.
3. Remove from
heat and gradually add the milk, little by little, stirring all the time.
Return to the heat and cook gently, stirring constantly, until the sauce thickens.
4. Remove from
heat and stir in the cheese. Once the cheese has melted, stir in the
egg yolks and chives and season with salt and pepper. Transfer to a large bowl.
5. Whisk the
egg whites until stiff then gently but thoroughly fold them into the cheese
mixture with a large metal spoon or palette knife, using a 'figure of eight' movement.
6. Pour the
mixture into the prepared soufflé dish . Make sure the oven has reached
the correct temperature then bake in the oven for 50 minutes. Do not open
the oven door during cooking. When cooked, the soufflé should be risen, golden
brown and firm to the touch on the outside but
still slightly wobbly when gently shaken. Serve immediately